Fabulous "Allergen Free" Marble Cake

Well, here it is, the culmination of 3 years work. I have tweaked this recipe so many times that it barely resembles the original. This can be made a vanilla cake by simply omitting the cocoa powder, or be made chocolate by adding a little more cocoa powder to the whole mix. Be sure to use good quality vanilla and cocoa powder, it makes a difference. I had hoped that when I finally posted my masterpiece I would have a stunning photo to go with it, but we still have not replaced our long lost camera with the "food" setting, so this is the best I could do. I hope this will aid in bringing many happy birthdays to all those who, like me, had all but given up on birthday cake!

½ c Rice flour
¾ c Corn starch
¼ c Coconut flour
½ c Millet flour
¾ c Potato starch
2 c Granulated sugar
1 t Xanthan gum
½ t Salt
2 t Baking powder
1 t Baking soda
2 c Room temperature water
1 T Ener G egg replacer mixed with ¼ c warm water
2/3 c Canola or sunflower oil
2 T Vinegar
1 T Vanilla bean paste
¼ c Unsweetened cocoa powder
1 T Water

Preheat oven to 350. Grease and flour (I used rice flour) 2 round cake pans or one 9"x13" rectangle.

Sift all dry ingredients (rice flour through baking soda) into a mixing bowl, make sure there are no lumps in your coconut flour. Add 2 c water, prepared egg replacer, oil, vinegar, and vanilla bean paste. Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.

Pour 2/3 of the batter into the prepared pan/pans. Do not smooth it out, empty spaces will actually help with the swirling.

Add ¼ c of cocoa powder and 1 T of water to the remaining batter. Stir until blended. Pour the chocolate batter into the pan/pans, filling in any holes in the vanilla batter. Use a knife, spoon, or spatula to swirl the chocolate and vanilla together. If you have ever used this method with a "standard" cake you will find it is not quite as easy here. This batter requires more of a forceful pushing than a delicate swirling. If you drag the knife through a glob of chocolate it will float around in the vanilla like an island. Push down, lift up, then swirl… you'll get the hang of it.

Bake 2 round pans for about 40 minutes, bake rectangle for about 1 hour, the middle should spring back when touched gently.

We frosted the birthday cake with this frosting. It can also be made soy free by using all shortening (no margarine) and rice milk or water instead of soy milk. The cake pictured here is frosted with Duncan Hines Dark Chocolate Fudge frosting. This frosting is dairy free, as are their regular chocolate and vanilla frostings. They do, however contain soy. Keep this cake covered, due to the high starch content it dries out quickly. Enjoy!